Creamy Salted Egg Chicken Recipe
Take your guests on a culinary adventure with this delicious, salted egg chicken recipe!
Ingredients
Chicken Thigh Marinade
-
Boneless Chicken Thigh, cubed 600.0 g
-
Whole Egg 1.0 pc
-
Rice Flour 30.0 g
Salted Egg Paste
-
Water 20.0 ml
Before Serving
-
Margarine 75.0 g
-
Chilli Padi, sliced 6.0 g
-
Curry Leaves 6.0 g
-
Evaporated Milk 100.0 ml
-
Sugar 3.0 g
Preparation
-
Chicken Thigh Marinade
- Marinate chicken thigh cubes with Knorr ChickenPowder and egg in a mixing bowl.
- Chill in chiller for 2hrs before use.
-
Salted Egg Paste
- Mix water with golden salted egg powder.
- Form into a paste and set aside.
-
Before Serving
- Coat chicken cubes with rice flour and deep fry it in wok with hot oil till golden brown.
- Strain and drain off oil, set aside.
- Melt margarine in heated wok, add in curry leaves and chilli padi.
- Add in pre-mix salted egg paste.
- Stir fry on low flame till mixture is foamy.
- Add in evaporated milk, chicken powder and sugar.
- Bring to a simmer stage.
- Add in crispy chicken cubes and toss well in wok.
- Transfer creamy salted egg chicken to plate.
- Ready to serve.
